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Home » Recipes » Desserts

Published: May 21, 2022 · Modified: Jul 26, 2022 by Amanda McGrory-Dixon

Chocolate-Amaretto Ice Cream

Jump to Recipe
A cup of amaretto ice cream with chopped chocolate to the side and text overlay on top of the image.
A cup of amaretto ice cream with chopped chocolate to the side and text overlay on top of the image.

Everyone’s favorite summertime dessert gets an extra fun kick with this chocolate-amaretto ice cream! An ultra creamy, luscious chocolate ice cream base is elevated with rich Italian amaretto liqueur to make one unforgettable treat. After one bite, you’ll never need another chocolate ice cream recipe.

Two dessert bowls of amaretto ice cream with a bottle of the liqueur in the background.
Jump to:
  • Why You’ll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Recipe FAQs
  • Variations
  • Expert Tips
  • Perfect Pairing
  • Get More Ice Cream Recipes
  • 📖 Recipe

Why You’ll Love This Recipe

That nutty depth of flavor and ultra creamy texture: Amaretto adds a delightful almond flavor that pairs well with chocolate. Plus, adding a liqueur to the ice cream base lowers the freezing point, which makes for an even creamier treat. If you’ve made my bourbon-pumpkin ice cream, you know that ultra luscious texture I’m talking about – so good!

The most decadent chocolate ice cream base: With a heaping addition of rich cocoa powder, we get an intensely chocolate-flavored ice cream. You’ll want to use this base recipe for all your chocolate ice creams, and you can easily add in your own favorite mix-ins.

Perfect make-ahead dessert: Entertaining is always easier when a make-ahead dish is involved, and ice cream is perfect for that. In fact, everything needs to be prepared ahead of time for freezing, so your hosting duties are as simple as can be.

Given that ice cream is great for entertaining, you can’t have too many recipes in your back pocket. Make sure you also try my Biscoff ice cream, Oreo cookie ice cream, s’mores ice cream and honey-lavender ice cream!

Ingredients

The ingredients laid out on a wooden board with black and white labels.

Before we get started, let’s chat through a couple of ingredient notes for this delicious chocolate-amaretto ice cream recipe.

Amaretto: This is a sweet, almond-flavored Italian liqueur. Some people also know it as Disarrono, which is the most popular brand of amaretto. 

Cocoa powder: You can use natural cocoa powder or Dutch-process cocoa powder. Natural cocoa powder is more commonly found here in the States. I like to use Hershey's Cocoa Special Dark.

Whole milk: I specifically recommend whole milk, not a lower-fat variety. Hey, homemade ice cream is about indulging, so we need the good stuff here. 

Heavy cream: Like above, please don’t skimp and use half and half. We want the full heavy whipping cream for the most luscious texture. 

Egg yolks: This recipe uses seven egg yolks, not the whites. Yes, it’s a lot of egg yolks, but that’s what gives this ice cream such a velvety bite.

Vanilla and almond extracts: Usually I just add vanilla extract to my ice cream recipes, but I just love how this adds a little extra richness and almond flavor to complement the amaretto.

Step-by-Step Instructions

Step 1: The first step for our amaretto ice cream is to whisk together heavy cream, milk, sugar and cocoa powder in a medium saucepan. Initially, the mixture will clump up (photo 1). Don’t panic. Just keep whisking and it will smooth out (photo 2). We keep cooking until the mixture simmers, turn off the heat and allow it to cool for a few minutes.

A collage showing the process of adding the cocoa powder and whisking until it smooths out.

Step 2: Meanwhile, we constantly whisk together those seven egg yolks with the vanilla and almond extracts (photo 3). About three minutes will do.

Whisking the vanilla and almond extracts in a white bowl with the egg yolks.

Step 3: For our next step, we ladle in a small scoop of the warm cream mixture into the eggs (photo 4) and whisk. We repeat the process until we add about half the chocolate mixture into the eggs (photo 5). This is called tempering.

Tempering the egg yolks in a small white bowl with a whisk.

Step 4: Then, we pour the tempered eggs back into the saucepan with the remaining chocolate mixture (photo 6) and cook the custard until it's thick enough to coat a wooden spoon like so (photo 7).

Cooking the chocolate ice cream base until it's thick enough to coat a wooden spoon.

Step 5: From here, we carefully pour the chocolate mixture into a large mixing bowl, cover with plastic wrap directly on the surface and refrigerate until cold (photo 8).

The amaretto ice cream custard in a large mixing bowl with plastic wrap on top.

Step 6: Once the ice cream mixture is nice and cold, we churn it in an ice cream machine according to the manufacturer's instructions. In the last couple minutes of churning, we add the amaretto liqueur (photo 9).

Pouring the amaretto into the ice cream maker while it churns.

Step 7: After churning, we pour the amaretto ice cream into an air-tight freezer container (photo 10) and freeze until firm.

The churned ice cream in a container before it goes in the freezer.

In just a few hours, we will have the most luscious chocolate-amaretto ice cream. For an extra decadent touch, drizzle with my favorite bourbon caramel sauce or homemade praline sauce and serve with amaretti cookies. Some hot chocolate fudge would also taste delightful with that amaretto flavor. You and your guests won’t be able to get enough!

Recipe FAQs

Does ice cream have to be refrigerated before churning?

Yes, you must allow the ice cream base to fully chill before it goes in the ice cream maker, so plan for additional chilling time. If you try to churn the base before it’s cold, it will not set up. This step is absolutely non-negotiable.

How long do you need to chill the ice cream base before churning?

Expect to chill the ice cream base for a minimum of four hours, though I recommend chilling it overnight. This also allows us to take care of most preparation work well ahead of serving for easy entertaining.

How do you store homemade ice cream?

Keep the ice cream in the freezer in an airtight, freezer-safe container. The airtight container is crucial. Air will cause ice crystals to form and ruin the texture and lifespan of our ice cream. Don’t just cover the container in plastic wrap. It needs a freezer-safe, sealable container.

How long does homemade ice cream last?

If stored correctly, homemade ice cream should last about two weeks in the freezer. Of course, this decadent chocolate-amaretto ice cream is so wonderful that I would be shocked if it lasted that long, but it does have some staying power.

A side view of the amaretto ice cream surround by chopped chocolate.

Variations

Not a big chocolate fan? Simply leave out the cocoa powder. You’ll have a delicious straight amaretto ice cream, similar to my Baileys ice cream.

On the other hand, if you can’t get enough chocolate, you can add chocolate chips in the same style of mint chocolate chip ice cream. I prefer this to regular chocolate chips because it’s much more delicate that a hard, frozen chocolate chip. You can check out my mint-chocolate chip ice cream for directions.

If you like an ice cream with a crunch, add in some toasted almonds at the very end of churning. About 1 cup will do.

Both chocolate and amaretto pair nicely with cherries. You could serve with a cherry topping or turn this into a cherry-amaretto ice cream recipe by adding 1 cup of chopped cherries into the custard base while churning. Maraschino cherries work for a sweeter addition, or you could use fresh cherries, which would be my preference.

Even the sugar is interchangeable. Swap white sugar for brown sugar for an added richness with its molasses flavor.

Expert Tips

Do not ever let the ice cream base boil. Keep it at a simmer. If it boils, the milk can separate.

Make sure you only add the amaretto in the last minute or two during churning. The alcohol can cause the ice cream to not set up properly if you add it right away.

When covering the custard with plastic wrap, make sure it directly touches the surface. This helps prevent a film for forming.

Do not skip the tempering process and add all the hot cream mixture at once. This can scramble the eggs. I’m positive you don’t want scrambled egg ice cream.

Looking down on a bowl of amaretto ice cream on a piece of cloth.

Perfect Pairing

With a rich chocolate ice cream, you’ll love an imperial stout, which has a roasted malt backbone that pairs well with chocolate. This type of stout is also high ABV, and that gives it some residual sweetness to make it perfect with desserts.

If you’d prefer a wine, grab a nice port. Ruby ports are classic with chocolate desserts, and the berry notes of the port are lovely with the cocoa. At the same time, a tawny port can even work here. Tawny ports show off nutty, caramel and toffee flavors that match beautifully with the amaretto. You could even try a side-by-side pairing here, and if you do, let me know what you think!

For a fun cocktail, my Italian margarita is perfect. The Italian margarita is flavored with amaretto, so they nicely complement each other. 

When you need the most decadent, luscious ice cream, look no further than this chocolate-amaretto ice cream. You will adore every spoonful.

Cheers!

A close-up of the amaretto ice cream with a gold spoon and chopped chocolate in front.

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If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

Two dessert bowls of amaretto ice cream with a bottle of the liqueur in the background.

Chocolate-Amaretto Ice Cream

Everyone’s favorite summertime dessert gets an extra fun kick with this chocolate-amaretto ice cream! An ultra creamy, luscious chocolate ice cream base is elevated with rich Italian amaretto liqueur to make one unforgettable treat. After one bite, you’ll never need another chocolate ice cream recipe.
5 from 46 votes
Print Pin Rate
Course: Desserts
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8 people
Calories: 316kcal
Author: Amanda McGrory-Dixon

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Plastic wrap
  • Ice cream machine

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup white sugar
  • ½ cup cocoa powder
  • 7 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto

Instructions

  • Whisk together the heavy cream, milk, sugar and cocoa powder in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar and incorporate the cocoa powder. Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
  • Whisk egg yolks, vanilla and almond extract until pale for about three minutes.
  • Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though I recommend overnight if possible.
  • Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the amaretto to the ice cream machine.
  • Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!

Notes

  • Do not ever let the ice cream base boil. Keep it at a simmer. If it boils, the milk can separate.
  • Make sure you only add the amaretto in the last minute or two during churning. The alcohol can cause the ice cream to not set up properly if you add it right away.
  • I find 2 tablespoons of amaretto is perfect, but feel free to taste and add another tablespoon or two while churning if you'd like a stronger amaretto flavor. 
  • When covering the custard with plastic wrap, make sure it directly touches the surface. This helps prevent a film for forming.
  • Do not skip the tempering process and add all the hot cream mixture at once. This can scramble the eggs. I’m positive you don’t want scrambled egg ice cream.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 0.5cup | Calories: 316kcal | Carbohydrates: 10g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 245mg | Sodium: 48mg | Potassium: 249mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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    Recipe Rating




  1. Sara Welch says

    May 31, 2022 at 9:56 pm

    5 stars
    This ice cream flavor is EVERYTHING! Such a cool and refreshing treat with a little kick of flavor; looking forward to enjoying this all summer long!

    Reply
    • Amanda McGrory-Dixon says

      June 01, 2022 at 12:19 pm

      Thanks so much for the nice words!

      Reply
  2. Kris says

    May 31, 2022 at 8:53 pm

    5 stars
    Oh my goodness, this was luscious and divine! 🙂 I'm already thinking about making it again.

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 9:27 pm

      Thank you!

      Reply
  3. Anita says

    May 31, 2022 at 8:38 pm

    5 stars
    Wow, this is such a delicious chocolate ice cream. It was totally worth the effort to unpack the ice cream machine for this.

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 9:27 pm

      Oh, it's so worth it!

      Reply
  4. Gina says

    May 31, 2022 at 8:08 pm

    5 stars
    As a big amaretto fan, I couldn't wait to try this ice cream. It was so delicious, and I think it's safe to say I found my new favorite flavor!

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 9:26 pm

      Yay! Glad you loved it.

      Reply
  5. veenaazmanov says

    May 31, 2022 at 7:59 pm

    5 stars
    Thanks for the recipe. I was so excited to make this flavor, and it was superb. It was so rich and creamy.

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 8:08 pm

      Thank you!

      Reply
  6. Veronika says

    May 29, 2022 at 12:29 pm

    5 stars
    This ice cream was delicious! I had amaretto for cocktails but didn't know what else to do with it. It went really well with the chocolate and we really enjoyed it!

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 7:59 am

      Thank you for sharing!

      Reply
  7. Sean says

    May 26, 2022 at 8:46 am

    5 stars
    Love this recipe. I have made some of my own ice cream but not with with Amaretto. It was tasty.

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 7:58 am

      Thank you! It really does add such a delicious flavor.

      Reply
  8. Savita says

    May 24, 2022 at 7:21 am

    5 stars
    The ice cream was amazing. Chocolate ice cream is my favorite, and it was so good with the amaretto. Loved the recipe.

    Reply
    • Amanda McGrory-Dixon says

      May 31, 2022 at 7:58 am

      That makes me so happy to hear it!

      Reply

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Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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